Nutella muffins soft and fluffy with a gooey Nutella center, easy to make at home with a bakery style texture and rich chocolate hazelnut flavor.
These Nutella muffins are soft, moist and filled with a rich chocolate hazelnut center for a perfect homemade treat.
I use this Nutella muffin recipe when I want bakery style muffins with a fluffy crumb and a gooey center that melts in every bite.
Why you’ll love this recipe
These Nutella muffins are also known as Nutella filled muffins or Nutella stuffed muffins, with a soft crumb and a gooey center.
- Soft and gooey center with melted Nutella inside
- Fluffy bakery style texture with tall muffin tops
- Easy homemade recipe with simple ingredients
Ingredients you need
- Butter: unsalted, softened or melted
- Oil: vegetable oil (sunflower or canola)
- Sugar: granulated sugar
- Eggs: large eggs, room temperature
- Vanilla & salt: vanilla extract and fine salt
- Buttermilk: full fat buttermilk
- Flour: all purpose or cake flour
- Leavening: baking powder and baking soda
- Nutella: chocolate hazelnut spread
Tips for this recipe
- Do not overmix: mix just until combined to keep muffins soft and fluffy
- Use room temperature ingredients: for a smooth batter and even texture
- Freeze the Nutella: helps keep a gooey center during baking
- Fill the muffin cups fully: for tall bakery-style muffin tops
- Start with high heat: then reduce temperature for a good rise
- Do not overbake: check early to keep the center soft and moist
How to make Nutella muffins with a gooey center
This Nutella muffins recipe is adapted from my vanilla muffins, with a rich Nutella center for extra flavor.
Scoop spoonfuls of Nutella onto a tray and freeze for 30 minutes until firm.
Mix butter, oil, sugar, eggs, buttermilk, and vanilla until smooth and creamy
Add flour, baking powder, baking soda, and salt, then fold gently until just combined
Preheat the oven to 220°C / 425°F and line a muffin pan with paper liners and fill each cup ¾ full, add a frozen Nutella center.
Then cover with batter and swirl extra Nutella on top.
Bake for 5 minutes, then reduce to 180°C / 350°F and bake 10–15 minutes until risen and golden
Serving Suggestions
Serve these Nutella muffins slightly warm for the best gooey center, perfect for breakfast or a sweet snack.
Add a simple finish with my vanilla glaze or a richer chocolate glaze for extra indulgence.
Storage
Store in an airtight container at room temperature for up to 3 days.
Recipe Variations
- Double chocolate: add cocoa powder and chocolate chips
- Nutella swirl: swirl Nutella on top before baking
- Hazelnut crunch: add chopped hazelnuts
- Mini muffins: bake smaller portions for snacks
- No filling: mix Nutella directly into the batter
You can also make a chocolate version using my Double chocolate chip muffins recipe.
Recipe Questions
Can I skip freezing the Nutella?
Yes, but freezing helps keep a gooey center.
Why did my Nutella sink?
The batter may be too thin—use a thick batter to hold the center.
Can I use another spread?
Yes, try Biscoff, peanut butter, or any chocolate spread.
More Muffins Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Nutella muffins
- Total Time: 25 minutes
- Yield: 12 muffins
Description
Soft and fluffy Nutella muffins recipe, perfect for breakfast, brunch, or a school snack. Each muffin is light, moist, and filled with gooey Nutella in the center. (Makes 12 muffins)
Ingredients
- 80 g (⅓ cup) unsalted butter, softened
- 80 g (⅓ cup) vegetable oil (rapeseed or canola)
- 200 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 330 ml (1 ¼ cups) buttermilk or milk
- 390 g (2 ½ cups) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- Nutella spread
Instructions
- Preheat oven to 420°F / 220°C (fan) and line a muffin pan with paper liners.
- On a baking sheet, drop spoonfuls of Nutella and freeze for 30 minutes.
- In a large bowl, whisk butter, oil, sugar, eggs, vanilla, and buttermilk until smooth.
- Add flour, baking powder, baking soda, and salt, then gently fold until just combined.
- Fill liners halfway, place frozen Nutella discs on top, cover with more batter, and add a small Nutella swirl on top.
- Bake for 5 min at 420°F, then reduce to 350°F (180°C) and bake 10–15 min more until golden anddomed.
- Let cool fully before serving.
Notes
Storage: Store in an airtight container for up to 4 days at room temperature, or freeze up to 3 months.
Tips
- Use a kitchen scale for precise measurements.
- Don’t overmix — it keeps the muffins soft and airy.
- Bake at high temperature first for that perfect bakery-style muffin top.
- Use chilled Nutella for easy handling and clean swirls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: muffins, breakfast
- Method: baking
- Cuisine: american
Nutrition
- Calories: 156
- Sugar: 8
- Sodium: 195
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Menolly
You forgot the tsp of vanilla in your list of ingredients. I went and found it on the French version, but it's missing here. You mentioned it in the recipe, but not in the list of ingredients, so I didn't know how much to use.
Fadela
Hi, sorry it's an oversight, usually you need 1 tsp vanilla extract to flavor the recipe.
Nisrine
These muffins are insanely moist and the Nutella heart tip is great, it doesn't fall to the bottom. Thank you so much for this delicious recipe.